Sensory properties of bread fortified with grape pomace
2016
Šporin, Monika (Mlinotest Živilska industrija d.d., Ajdovščina (Slovenia)) | Avbelj, Martina (Biotechnical Faculty, Ljubljana (Slovenia)) | Kovač, Boris (Mlinotest Živilska industrija d.d., Ajdovščina (Slovenia)) | Smole-Možina, Sonja (Biotechnical Faculty, Ljubljana (Slovenia))
Grape (Vitis vinifera) pomace, the by-product of winemaking, it is a great source of phenolic compounds and dietary fiber, available on a large-scale. In our study different portions of dried and milled grape pomace were added to wheat bread to improve the nutritional value. Grapes variety Merlot from local wine producer was used in ratio 6%, 10% and 15% of grape pomace to wheat flour. Technological and sensory properties were evaluated and compared to the control sample. Firmness, color and volume of the bread were determined. Sensory evaluation was performed by the trained panel. The addition of grape pomace had a significant impact on the sensory and technological properties of the bread. This impact was dependent on the amount of addition. The addition of grape pomace flour (GPF) affects the volume and firmness of the bread. Bread colour become darker, the texture stickier and less springy. Intensity of odor and taste has increased. By increasing the GPF addition also increased the intensity of aftertaste, off-taste and sand feeling in mouth. The study implies that, to a certain degree, grape pomace addition can be a possibility in developing of functional bakery product.
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